Lemony Shrimp and Bean Stew

4 servings


30 minutes

total time


1 teaspoon fresh lemon zest and 2 tablespoons juice

1 teaspoon sweet or smoked paprika

2 garlic cloves, grated

Kosher salt and black pepper

1 pound peeled, deveined large shrimp (tails removed)

4 tablespoons unsalted butter (1/2 stick)

2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)

1 (15-ounce) can cannellini beans or other white beans, rinsed

2 cups chicken stock or vegetable stock

2 tablespoons finely chopped fresh parsley (optional)

Toasted bread, for serving (optional)


Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.


Serving Size




Total Fat

15 g

Saturated Fat

8 g

Unsaturated Fat

6 g

Trans Fat

0 g




1000 mg

Total Carbohydrate

44 g

Dietary Fiber

7 g

Total Sugars

5 g


36 g

4 servings


30 minutes

total time
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